An apple-walnut-breadcrumb stuffing is wrapped inside a pork roast, making an easy to cook and serve meal.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender. Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.

  • Unroll the pork roast, and place in a baking dish. Season with salt and pepper to taste. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.

  • Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

551 calories; 22.4 g total fat; 79 mg cholesterol; 951 mg sodium. 56.8 g carbohydrates; 30.3 g protein; Full Nutrition

Reviews (42)

Read More Reviews
56 Ratings
  • 5 star values: 24
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
03/14/2005
This recipe was pretty good. I made the following changes. I used two apples and saute'd with the onion and celery added spices and applesauce. I then poured this mixture over the breadcubes in the crockpot. I added 1 1/2 cups of chicken broth and cooked on high for 2 hours and then low for 2 hours. This was delicious! It was great for my family to have stuffing with Pork Roast they LOVE stuffing! Read More
(66)
Rating: 3 stars
01/19/2005
Let me start by saying the pork was very good moist and tender and the stuffing inside was great. Some ideas to help yours turn out better would be to turn the roast over half way through baking for more even cooking and if you have left over stuffing you are best to add more liquid to it put it in a separate pan and cover it. Our extra stuffing was really dry but the stuffing rolled inside was good. Read More
(43)
Rating: 3 stars
12/21/2003
Keep in mind that I am no chef! This receipe sounded great the meat came out very good and tender but the "stuffing" not so well. Not sure if the 5 Cups of bread crumbs was a typo or not but I could only get in 2 1/2 cups and it was very bland I think it would be better with a lot less bread crumbs like less than a cup. Read More
(43)
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Rating: 4 stars
11/28/2008
This was super simple and tasty! The pork was so moist - yum. I made some adjustments to the the stuffing: Increased applesauce to 2 cups Substituted chicken stock for water Added 5 pieces of bacon Next time I will add raisins as well. Also it did not look very appetizing - I am going to try searing the roast first perhaps with some brown sugar rubbed on the outside. Read More
(27)
Rating: 3 stars
06/09/2004
Use dry CUBED bread instead of bread crumbs for a proper stuffing mix - my error! I've since doubled the clove and cinnamon measurements for a sweeter mix. Thanks to all that have tried it and reviewed it! Read More
(25)
Rating: 5 stars
11/19/2007
I used a pork sirloin and it was great. I love this recipe because it's very forgiving if you don't have exactly everything on hand. Read More
(15)
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Rating: 4 stars
12/23/2006
I have used a very similar recipe for years. But added dried cherries and raisins - cut out celery and added a little extra butter. I usually make more stuffing and cook in separate pan - the reason for extra butter - otherwise is way too dry. But the raisins and cherries add extra sweetness. Can also place some cherries on top of the roast as it bakes. All in all a very good and easy recipe. My family loves it. I think one of the best things about cooking is that you can make small changes to recipes - just have fun and experiment - it it turns out bad - you dont do it again but sometimes - you make a wonderful discovery and everyone loves it. Then you have your "family" recipe. But this is well worth trying. Read More
(14)
Rating: 4 stars
02/16/2004
I used most of the ingredients for this dish eliminating the bread crumbs and applesauce. Used more diced apple and fresh ginger. Before stuffing the roast I sprinkled the inside with cracked peppercorns then stuffed and tied it. Prior to adding to the pan I roasted seasoned potato and carrots for about 1/2 hour. Then added the roast and cooked for about 1 hour at 350 degrees. It turned out moist and flavorful. Read More
(14)
Rating: 3 stars
04/16/2006
I was not too impressed with this recipe. The liquid was soaked up long before I finished adding the 5 cups of breadcrumb. The bread diluted the flavor of the apples and spices so much that it was rather bland. If I make this again I will experiment heavily - more flavorful fruits less breadcrumb and some complimentary spice rub on the roast perhaps. Read More
(10)